Yield: 1 large miche, or 2 medium boules
TOTAL FORMULA
PREFERMENTED FLOUR: 25%
| INGREDIENTS | METRIC (GRAMS) | VOLUMETRIC (APPROXIMATE) | BAKER’S % |
| All-purpose flour | 270 | 2¼ cups | 50% |
| Whole wheat flour | 270 | 2¼ cups | 50% |
| Water | 485 | 2 cups + 2 tablespoons | 90% |
| Salt, fine | 12 | 2 teaspoons | 2.20% |
| Yeast, dry instant | 1 | scant ½ teaspoon | 0.25% |
| Sourdough culture | 27 | scant 2 tablespoons | 5% |
| Oats, thick rolled or old-fashioned | 81 | ¾ cup | 15% |
| Sunflower seeds, raw (alternatively, chopped pumpkin seeds, walnuts, or pecans) | 27 | scant ¼ cup | 5% |
| Millet (alternatively, flaxseeds or cracked wheat) | 27 | 2 tablespoons | 5% |
| Seed blend of flaxseeds, thick rolled oats, and sunflower seeds for the crust (optional) | |||
| Total Weight | 1,200 | 222.45% | |
STIFF LEVAIN
| INGREDIENTS | METRIC (GRAMS) | VOLUMETRIC (APPROXIMATE) | BAKER’S % |
| All-purpose flour | 108 | 1 cup | 80% |
| Whole wheat flour | 27 | ¼ cup | 20% |
| Water | 89 | ¼ cup + 2 tablespoons | 66% |
| Salt, fine | 3 | ½ teaspoon | 2% |
| Sourdough culture | 27 | scant 2 tablespoons | 20% |
| Total Weight | 254 | All | 188% |
TOASTED GRAIN SOAKER
| INGREDIENTS | METRIC (GRAMS) | VOLUMETRIC (APPROXIMATE) | BAKER’S % |
| Oats, thick rolled or old-fashioned | 81 | ¾ cup | 60% |
| Sunflower seeds, raw (optionally, chopped pumpkin seeds, walnuts, or pecans) | 27 | scant ¼ cup | 20% |
| Millet (alternatively, flaxseeds or cracked wheat) | 27 | 2 tablespoons | 20% |
| Water | 148 | ½ cup + 2 tablespoons | 110% |
| Total Weight | 283 | All | 210% |
FINAL DOUGH
| INGREDIENTS | METRIC (GRAMS) | VOLUMETRIC (APPROXIMATE) |
| Water | 248 | 1 cup + 2 tablespoons |
| Stiff levain | 254 | All |
| All-purpose flour | 162 | 1¼ cups |
| Whole wheat flour | 243 | 2 cups |
| Salt, fine | 9 | 1½ teaspoons |
| Yeast, dry instant | 1 | scant ½ teaspoon |
| Soaker | 283 | All |
| Total Weight | 1,200 | All |
DAY ONE
STIFF LEVAIN
In a medium bowl, combine the tepid water (75°F to 80°F) and the sourdough culture. Mix with your hands and fingers until the culture is broken up and well distributed in the water, then add the flours and salt.
Mix briefly, then knead until smooth.
Cover and set at room temperature for 12 to 16 hours.
TOASTED GRAIN SOAKER
Put the grains and any seeds for the soaker in a large heavy pan and set over low to medium heat. Toast the soaker mixture, stirring it and moving it around, until golden. This toasting may also be done on a sheet pan in a 400°F oven.
Add the toasted blend to the soaker water. Cover and set at room temperature for 12 to 16 hours.
DAY TWO
MIX
Calculate temperatures. See Setting Temperatures for instructions. Desired dough temperature: 78 F
In a large mixing bowl, combine the final dough water and stiff levain. Mix with your hands until the levain is broken up in the water, then add the flours, salt, and yeast. Stir with the handle end of a wooden spoon until the dough forms a shaggy mass. If you find it easier, after some stirring, scrape the dough out of the bowl with a plastic scraper onto your work surface and knead briefly with your hands just until the dough comes together. Resist the urge to add more flour. Scrape the dough off the work surface and return it to the bowl for bulk fermentation.
Place the toasted soaker on top of the mixed dough and fold briefly to begin incorporation. It doesn’t need to be homogeneous; these ingredients will fully incorporate during folding.
BULK FERMENTATION
Scrape down the sides of the mixing bowl and allow the dough to rise, covered, for 3 hours at room temperature, folding as directed below.
FOLD
Fold after 30, 60, 90, and 120 minutes, then leave untouched for the last hour. See Folding for instructions.
As you perform each series of folds, you’ll begin to notice that the dough becomes smoother, stronger, and more cohesive.
DIVIDE AND PRESHAPE
For a single large miche, preshape as a round. See Preshaping for instructions.
Cover and let rest for 15 minutes.
For two loaves, divide the dough into two pieces weighing about 600 grams each. See Dividing for instructions.
Preshape as rounds. See Preshaping for instructions.
Cover and let rest for 10 to 15 minutes.
SHAPE
To make the seeded crust, place a ¼-inch layer of mixed seeds on a sheet pan. On a second pan, place a well-moistened tea towel or dish towel.
Shape as boules. See Shaping for instructions.
Press the top side of the boules into the moistened towel and roll the moist top through the seed blend, thoroughly and heavily coating the top of each loaf.
Place the large miche, seam side up, in a banneton or towel-lined bowl, approximately 10 inches wide and 4 inches deep.
Place the two medium boules, seam side up, in bannetons or towel-lined bowls, approximately 9 inches wide and 3½ inches deep.
PROOF
Cover and proof for 60 to 75 minutes at room temperature.
BAKE
During the proof, preheat the oven to 450°F with a baking stone and steaming system in place. See Baking for instructions.
Transfer the loaves to parchment paper or a baker’s peel, gently inverting them so that the underside, which was against the dusted tea towel or banneton, becomes the top.
Score the bread prior to loading. See Scoring for ideas and tips.
Slide the loaves onto the preheated baking stone.
Bake with steam for 35 to 40 minutes. After 30 minutes, carefully remove any steaming devices, lids, parchment paper, or bowls. Rotate the loaves on the stone.
At 35 to 40 minutes the loaves should be well colored. If making a single large loaf, bake 10 minutes longer than the two medium loaves.
Turn off the oven, prop open the door a few inches, and allow the loaves to dry for an additional 10 minutes.